Peerkangai peel chutney, a delicious south-indian style chutney made with vegetable peels and dal. An excellent combination to serve with steaming hot rice and ghee.Jump to Recipe
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About the Recipe
Peerkangai, called as ridge gourd also known as kalitori or luffa. It is used extensively in Asian cuisines. Ridge gourd peel thuvayal, a delicious condiment made with its peels and lentils. Thogayal or thuvayal is a south-indian style chutney.
Thogayal/Chutney’s are an easy way to make your family try a new ingredient or make them eat a vegetable which they are not found of. Thuvayal is also an excellent way to use up the vegetable to its entirety.
I already have a ridgegourd chuntey that uses the whole vegetable along with the peel in the blog. But usually when making ridge gourd, we remove the peel and cook only the soft flesh of the gourd. Like many other vegetables, the peels of the gourd has so much nutritional value, instead of omitting it our grandmother’s found an interesting way to use it up.
Why you should try this Peerkangai peel thuvayal?
As I mentioned above the peel of the ridge gourd is a rich source of dietary fiber and other nutrients and low in calories. Many discard the peel, because of fibrous and tough texture, though it is edible.
To make this peel palatable, just sauté in hot oil until it wilts and becomes soft. Then you can add your favorite herbs and make an excellent condiment. If you don’t prefer lentils in your chutney, try this Ridge gourd peel & mint leaves spread, a zingy sandwich spread made with just the peels and herbs.
The peels can also be frozen to use later. Just wash them well in water, drain completely and freeze it in ziplock bags.
Today’s Lunch Thali
I made this delicious peerkangai peel thogayal as part of our Friday lunch thali. The simple thali contains
- Peerkangai peel thogayal
- jeera rasam
- Thengai arisi payasam/kheer
- Urad dal bonda
- Banana stem & coconut curry
- Steaming hot rice
- Peels from 2 ridgegourds. I also use the top and bottom ends of the gourd.
- Spices, i have used black peppercorns and red chilies to spice the chutney. Peppercorns are optional, one can omit them.
- Coconut & ginger, freshly grated or frozen, do not skip coconut, they add flavor and also binds other flavors together.
- Dal, i have used chana dal and urad dal, they add volume to the chutney
- Sesame seeds and coriander seeds, as said earlier, they add a nice texture to the thogayal.
Step by Step Instructions to make Ridge Gourd Peel chutney
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- I have used frozen ridge gourd peels in the recipe, you can also use fresh ones.
- Heat a pan with oil add the dals, along with coriander seeds, saute for a minute or two, then add pepper corns, sesame and coriander seeds.
- Once the dals are roasted, add the red chilies, saute for few seconds. Transfer this another plate and let it cool completely.
- In the same pan, add a tsp of oil and add the peels. Sauté well until it wilts and becomes soft.
- Remove the sautéed peels from the heat. Add coconut, ginger and tamarind to this and let this cool completely.
- Once cool enough, take it in a mixer jar, add 1/4 cup of water and grind it to a chutney.
- Serve this nutritious thogayal with steaming hot rice and gingely oil for a comforting meal.
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More Interesting Thogayal Recipes
Peerkangai Thol Thogayal | Vegetable Peel Chutney
- Indian style mixie or any heavy blender
- 4 cups Peerkangai / Ridge Gourd Peel (approximate value) from 2 ridge gourds
- 3 tbsp urad dal/black gram dal/Uluntham paruppuu
- 1 tbsp chana dal/gram dal/Kadalai paruppu
- 1 tsp coriander seeds
- 2 tsp white sesame seeds
- ½ tsp black peppercorns/milagu
- ⅓ cup freshly grated coconut
- 6 nos red chilies
- 1 tsp salt or to taste
- ½ an inch piece of fresh ginger
- ⅓ cup water
- 2 tsp oil
- a sprig of curry leaf
- a small marble-sized ball of tamarind
- I have used frozen ridge gourd peels in the recipe. The peels were washed, drained and then freezed. It stays good for a month in the freezer. Use them straight from the freezer, no need to defrost.
- If using fresh peel, peel the ridge gourd, wash the peels well and allow them drain well.
- In a kadai/pan, add a tsp of oil, add both the dals along with coriander seeds, saute them in a medium flame.
- Midway add peppercorns and sesame seeds to this and roast until the dal turn golden brown.
- Once the dal turn golden brown, add the red chilies, saute for few seconds and remove the roasted ingredients to another plate.
- In the same pan, add another tsp of oil, add the ridge gourd peels. Let the peels wilt and become soft.
- Since i have used frozen peels, it took around 8-10 minutes for the peels to wilt and become soft. If using fresh peels, it will take only 3-5 minutes.
- Once the peels are soft, add coconut, ginger and tamarind to this, remove from heat and let it cool completely.
- Once it is cool enough, take the ingredients in a mixer jar, add salt and grind it to a thick chutney. Add 1 -2 tbsp of water at a time and grind. Thogayals are usually thick and not runny.
- Once ground, remove the chutney to a serving bowl. Serve it with steaming hot rice and gingely oil for a comforting meal.
- Leftover thogayal can be refrigerated in an air-tight container. Stays good for 2-3 days.
This zesty peerkangai peel thogayal can be served with rice or also as a side with idly/dosa. Just adjust the consistency with water to serve with idly/dosa.
The peerkangai peel thuvayal can be refrigerated in an air-tight container. It stays good for 2-3 days. The amount I mentioned above, lasts me for 3 days.